Tag: curry

Oh……I do love a good curry on a Friday! Years ago it was always a takeaway or always had to have meat in it, not anymore. This little curry is a taste sensation, full of flavour and full of vitamins, more importantly nice n healthy too.

I served with my homemade Chapati’s too…..who says a curry can’t be healthy?

Serves 2

80g Green Split peas (soaked overnight)

80g Pearl Barley

100 g spinach – fresh

200g chopped tomatoes

1 red onion – finely chopped

1 clove garlic – finely chopped

1 tbsp Masala Paste

150ml veg stock

tbsp oil/spray oil

Method

Heat oil in a wok and add in onions and garlic, cook for about 1 – 2 mins until onions are soft.

Stir in masala paste and cook for further 1 min.

Stir in tomatoes, stock, split peas and barley, mix through and bring to boil then simmer for about 30 mins.

I visited the Springfest Food & Drink Festival at Loch Lomond Shores last week and was blown away by all the different flavours from different countries. More importantly it was great to see some new flavours and ideas being created.

One of the items I picked up was Curry Rock Salt by flavour magic something different. I decided to try it with my kedgeree recipe but adding the curry salt in and seasoning the eggs with the curry salt and WOW, what a taste sensation, it was delicious. I bought other flavours too so I’m now excited to try them out too.

Having some left over Masala Paste from the other nights curry, I wanted to try something different and a bit more healthier but filling, which means only 1 thing to me Lentils!

Lentils are so healthy and include all these beneficial nutrients like fibre, protein, minerals and vitamins, they are still low in calories and contain virtually no fat. One cup of cooked lentils only contains about 230 calories, but still leaves youfeeling full and satisfied.

Makes for 2 large portions or 4 smaller portions if having with an accompaniment.

3 tbsp Masala Paste

1 tbsp olive oil

1 red onion – finely chopped

1 garlic glove – chopped

400g tin of chopped tomatoes

1 tin of coconut milk – I use the lighter option to make it healthier

160g Red lentils, in my house it has to be Great Scot!

1 bag of fresh spinach (about 300g)

100ml vegetable stock

Heat the oil in a pan and fry the onion for a few minutes.

Add in the masala paste and cook for another minute

Add in the tomatoes and coconut milk then bring to the boil

Pour in the lentils and reduce heat to a simmer, cook for about 25 mins until lentils are soft.

Add in the stock, mix through then add in the spinach and allow to wilt for a minute.

I do amaze myself sometimes, first try at chapti’s and they turned out perfect first time! Again as I have said in a previous post this year, I’m going to try all those things I said I would and didn’t in 2016 and this is one of them.

Makes 6

300g plain flour (plus extra for dusting)

1 tsp salt

50g butter melted

180ml milk

oil for cooking

First melt the butter with the milk either in a pan on a hob or in a microwave for about 1 minute

Sift flour into a bowl add salt then add the milk and butter, mix until you get a soft smooth dough, if its too sticky just add more flour.

Roll into a ball and wrap in cling film for about 1 hour at room temperature.

When ready, tear into about 6 balls (about the size of a tennis ball)

Flour your work surface and roll out each ball into a circle or best you can circle shape about 2-3mm thick.

Preheat some oil in a fry pan to a medium to high heat then drop in the bread.

Cook on each side for about 1 minute, you shouldn’t need more than that if you have the right temperature.

Remove and allow to cool slightly before serving.

If you want more of a wrap just turn the temperature down so it cooks slowly and softly, same time on each side.

So much more healthier than shop bought ones or ones from your local take out and I personally think tastier too. Was definitely a hit with my partner.

Another one of my quick put together meals tonight, still had some chicken leftover and bagels from weekend so decided to give the pulled chicken idea a go. This was really tasty also low in fat and calories as I used the skinny bagels at 120 calories. A real Asian infused Spice dish with the fresh coriander makes a perfect Monday night dish!

Serves 2 or makes 4 bagels.

2 small chicken breasts (I cut into thick strips so that it would cook quicker)

2 tbsp of extra light philadelphia (spread for bagels)

1 Beef tomato – chopped into small chunks

1 onion – chopped into small chunks

1 red pepper – chopped into small chunks

1 tbsp olive oil

1 tsp ginger

1 tsp garlic powder

2 tsp Cumin powder

1 tsp Turmeric

1 tsp Gram Masala

1 tsp chilli flakes

Salt & pepper to taste

100g Creme Fraiche

300ml Vegetable stock

1 tbsp tomato puree

1 tsp cinnamon

1 tsp caster sugar

1 tbsp chopped coriander

Firstly heat the olive oil in a shallow pan.

Add in the chopped onion, red pepper, garlic and ginger cook on medium heat until onion and peppers are softened.

Now add in the tomato puree, cumin, gram masala, turmeric, cinnamon, chilli, sugar and mix through for a few minutes.

Pour in the chopped tomatoes and vegetable stock, bring to the boil then reduce to a low simmer.

Place the chicken into the sauce, cover the pan with a lid and simmer for approx 1 hour.

Remove the lid, mix in the Creme Fraiche and gently with 2 forks pull the chicken apart. Turn up the heat to medium and continue to cook for about 10 minutes until the sauce thickens up.

Spread the bagels with the philly cheese and top with the pulled chicken mix……..so yummy!